Funfetti Tahini Chick Pea Blondies

Wow, do I ever have a treat for you! These Funfetti Tahini Chick Pea Blondies are my new favorite dessert. They taste like the most perfect, nostalgic "funfetti" birthday cake but are made with nutrient-rich ingredients to nourish both the body and the soul.

Have you made chick pea blondies before? They're my absolute greatest love. If you haven't tried them yet, I hope you will! They're so easy and fast to make, are loaded with protein and fiber, and taste insanely delicious. I'm being completely honest when I say that I vastly prefer a chick pea blondie over a regular blondie because they have such a light, gooey, slightly under-baked texture.

The key to making a good chick pea blondie is to add some healthy fats so that they feel super indulgent. While I formerly achieved this with peanut butter, I've recently discovered that using tahini yields the most lovely result. Yes, I'm aware that chick peas and tahini usually combine to make hummus and not blondies... but I promise these are magical! They absolutely taste like birthday cake in the best possible way.

The secret to these cute treats is the light roast tahini from Seeds of Collaboration. I was honestly skeptical about ordering tahini online when I can just buy it at the grocery store, but this is unlike any tahini I've had. It's incredibly delicate in flavor and has zero bitterness unlike many other tahini brands. It also has the most beautiful pale color, which is perfect for these funfetti blondies; the light color of the batter really lets the sprinkles shine!

I'm excited to be bringing you this recipe in partnership with Seeds of Collaboration because I adore their sweet, nutty tahini and I fully support their social mission. Please consider getting yourself some tahini to make these blondies and to use in everything else you can imagine. Tahini makes a wonderful, luscious salad dressing too- check out my Somewhere Over The Rainbow Pasta Salad.

And here's some good news- I can help you get your hands on some of this beautiful tahini! Use the code ROGUE at check-out to get 20% (!!) off your entire order. (Get a couple jars, you'll want to use it on everything; search "Tahini" here on the blog to get loads of ideas!).

These blondies are absurdly easy. Just combine all the ingredients in a food processor until you have a rich, creamy dough. Spread it into an oiled baking pan, decorate the top with a few chocolate chips and sprinkles, bake it, and you'll have the most delightful funfetti blondies. The whole process takes about 35 minutes, the last 30 of which are hands-off.

While blondies are usually considered dessert, I'd argue that these can totally be lunch or a snack as well. They're loaded with protein thanks to the chick peas, tahini, and almond flour, and are minimally sweetened with just maple syrup. In fact, they beat out most pre-packaged protein bars in terms of nutrition by a long shot. These bars keep great in the fridge (assuming you don't inhale them all immediately), meaning you'll have nourishing, easily portable treats ready to go.

One final thought. My birthday isn't until July, but I'm already planning on making these for myself! I think these Funfetti Tahini Chick Pea Blondies would make the most wonderful birthday treat, either for a party (make a few batches!) or as a gift. Do you know anyone with a birthday coming up? A delivery of these would be the perfect surprise!

I remember going to birthday parties in elementary school that featured that classic, vanilla box-mix funfetti cake and being absolutely enamored with it. These are just as nostalgic and delicious, but loaded with ingredients to keep your body happy. I hope you'll make these soon, since we all need a bit of indulgence and fun right now.

Please share your creation so I can see how you've interpreted the concept! Tag "The Rogue Brussel Sprout" on Facebook or hashtag #theroguebrusselsprout on Instagram.

Disclosure: This post is sponsored by Seeds of Collaboration. However, all opinions and thoughts are my own. Thank you for supporting the brands that keep The Rogue Brussel Sprout running. 

Are you a blondie lover? I totally am! Check out these Flourless Coffee Macadamia Blondies, which are made from dates!

Thoughts About Ingredients
(These are all just suggestions, since rogue is more fun than recipe)
  • Coconut oil for preparing the baking pan
  • 15 oz can of chick peas, drained and thoroughly washed
  • 1 c almond flour, packed. Make sure it's light-colored, blanched almond flour instead of almond meal. I love Bob's Red Mill.
  • 0.5 c tahini. Seeds of Collaboration light roast, of course! Remember to use the code ROGUE at check-out to save 20%.
  • 0.5 c maple syrup
  • 2 tsp vanilla
  • 0.5 tsp baking powder
  • 0.25 tsp salt
  • 0.5 c chocolate chips, plus more for sprinkling on top. Vegan if that's how you roll.
  • 2 tbsp rainbow sprinkles, plus more for sprinkling on top. Optional but awesome! There are numerous naturally-colored options out there.
Thoughts About Method
(These are all just suggestions, be creative and make it yours)
  1. Preheat the oven to 350 and thoroughly oil an 8x8 baking pan. Note that this is a sticky dough, so oiling is critical! Conversely, you can line the bottom of the baking dish with parchment paper, which is fail-proof.
  2. Measure all ingredients except the chocolate chips and sprinkles into a food processor. Process until you have a thick, creamy dough that's homogeneous throughout. No chick pea lumps please!
  3. Remove the blade from the food processor and add the chocolate and sprinkles. Mix everything together with a spoon or spatula until the add-ins are evenly incorporated.
  4. Spread the dough into the prepared baking dish with a spatula; it may need some persuasion. Try to create a layer of even thickness that goes all the way into the corners.
  5. Sprinkle the top of the dough with an additional generous handful of chocolate chips and some sprinkles.
  6. Bake at 350 degrees for about 30 minutes. Keep a close eye on it toward the end, since you don't want brown edges. They will feel soft, which is okay- this will yield a delightfully gooey blondie!
  7. Cool completely if you want to be able to cut the blondies neatly. If you don't care about messy squares, dig right in! They're heavenly when warm out of the oven.
  8. Store the blondies in a sealed container in the fridge; they'll hold their shape better. You can either enjoy them cold, or reheat them for a few seconds in the microwave. They also freeze nicely, as long as you keep them tightly sealed.


  1. Has anyone tried to make these with coconut or hazelnut flour?

    1. The Rogue Brussel SproutJune 15, 2020 at 8:14 PM

      Hi! I haven't tried, but my hunch is that coconut flour wouldn't work great. It's just such a weird flour in terms of its liquid absorption. I'd think hazelnut flour would be a better option, since it behaves more similarly to almond flour. I've also done them with oat flour, which works well. Hope that helps! Let me know what you find out!

  2. loved this recipe! be careful not to overheat the chickpea mixture in your food processor-- i accidentally melted some chocolate chips with the residual heat. i covered it up with extra rainbow sprinkles. :)

    1. The Rogue Brussel SproutJune 27, 2020 at 3:39 PM

      Haha, extra sprinkles fixes everything, right?? Thanks for the tip, I can see where that would easily happen.


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